Place all ingredient in a large saucepan over medium heat. Bring mixture to a simmer, then turn down to low, just enough so you have a low simmer. Simmer for 45 minutes, stirring occasionally, crushing the tomatoes with the back of a wooden spoon. When mixture has thickened slightly and little drops of fat float freely around the tomato chunks, remove onion and keep warm until pasta is ready.

You can serve this with Parmesan cheese sprinkled on top, but I found it just perfect without.

Combine all ingredients in the bowl of a food processor, pulse until mixture starts to form a ball. Add water, drop by drop if needed. Dough should be firm but not sticky. Run dough through processor for 15 more seconds to knead.

Invert dough on to a floured surface and cover with a bowl for about an hour to let the gluten simmer before rolling.